Thursday, April 14, 2011

Coffee Chiffon Cake

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This time I bake small (16cm) chiffon cake. Because I'm the only one drink and like coffee. This portion is just nice for me to finish in 2 days.

Source: Inspired by Small Small Baker 16cm chiffon cakes
Ingredients :
(A)
2 egg yolks
1 tbsp sugar
20g vegetable oil
1/4 tsp salt

1/2 packet of 3 in 1 coffee
35ml water
*dissolve coffee powder in water and set aside.

(B)
50g cake flour

(C)
2 egg whites
1 tbsp sugar

Methods:
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
2. Add in oil, salt and coffee mixture into the bowl. Stir well.
3. Fold in sifted flour. Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites and fold gently till well combined.
7. Pour into 16cm chiffon mould. Bake at 160C for 25-28 minutes.
8. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

9 comments:

  1. This looks really lovely!! :)

    ReplyDelete
  2. Very fluffy chiffon.  have yet try coffee flavor, will do soon.

    ReplyDelete
  3. Lovely, you got a tall chiffon cake! :)

    ReplyDelete
  4. hmm, bet this smells heavenly!!

    ReplyDelete
  5. Hanushi,Honey Bee Sweets, CaThY, Lena,
    Thank you. Actually this is the 1st 16cm chiffon cake that I baked. I'm glad that it came out great. Thanks for SSB for her wonderful mini chiffon recipe.

    ReplyDelete
  6. This is one of my fav chiffon cakes though I don't drink coffee. Nice smell! :)

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  7. hi waht kind of coffee powder did you use? will it be possible for you to post a picture of the instant coffee you used? i love coffee pastries and yours look great. thanks for sharing.

    ReplyDelete
    Replies
    1. I'm using Nescafe instant coffee powder. You can use any coffee powder that you like. Kindly address yourself next time. Happy baking!

      Delete
  8. Dear Vivian

    I am sure I will love this cake. Can I double the recipe?
    June Chan

    ReplyDelete

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